*Contains gifted items
Ok so these nachos aren’t exclusive to Friday nights but in our household, they do tend to be our go-to dish after a long week. They also work well for movie nights, parties or if you simply have no inclination to be tied to the oven all evening.
I’ve always cooked big family meals, however, now that the kids are rapidly getting older and have their own busy lives to lead, I tend to end up cooking for just me and Adam most weekends.
Making the adjustment hasn’t always been easy as it seemed a bit silly to spend ages making a ‘proper’ meal for two so we’d often resort to a bowl of cereal or toast for tea. How very grown-up (!).
In time, we managed to find a balance as I realised that cooking smaller portions doesn’t mean that I had to sacrifice on my favourite meals such as lasagna or nachos and more importantly, we’re a little better equipped these days.
These gorgeous yellow and blue Emile Henry dishes were kindly gifted to me by Haus and are ideal for creating individual portions of pies, puddings, tarts; the list goes on. They’re made in France and the quality beats anything I’ve ever owned before.
When it comes to these nachos, there are no set rules. Adam likes to add chorizo and pulled chicken to his whilst I add sweetcorn and spring onions to mine. It’s also worth noting that most of these ingredients are optional so I’d encourage you to experiment and tailor them to your own preferences.
Ingredients – serves 2
- One bag of lightly salted tortilla chips
- One jar of ready-made salsa
- A handful of grated Cheddar cheese
- A handful of grated Red Leicester cheese
- Half a tin of lightly mashed kidney beans
- Three spring onions, chopped
- 1/2 jar of jalapenos
- One cooked chicken breast, shredded
- Homemade guacamole
- Sour cream
- Chilli cheese dip
1 – Pre-heat the over to 180 degrees (160 for fan ovens)
2 – Cover the bottom of the dish with a layer of tortilla chips
3 – Add a layer of kidney beans, followed by salsa, spring onions, jalapenos and chicken
4 – Cover with another layer of nachos and top with the Cheddar and Red Leicester cheese
5 – Bake for 15 minutes until cheese is bubbling